How Irish Whiskey Made a Comeback (Plus Five to Try)

Irish whiskey almost died in the 1970s. To survive, it needed a little luck.

Scotland may steal today’s European whiskey spotlight, but for centuries, Scotch was very much the underdog fighting against the rich fruits of Ireland’s pot stills. Throughout the 19th century, Irish whiskey’s smooth approachable flavor made it the choice of European drinkers; as Irish immigrants flocked to the United States, they brought the taste of home with them. Irish whiskey was so popular that Scottish distillers shipped casks of their booze to Ireland and had it relabeled as Irish whiskey to fetch a higher price.

But then Irish whiskey distillers fell on a rash of bad luck. As the 20th century began, their Scottish counterparts harnessed more efficient stills to create lighter, milder whiskeys to appeal to more drinkers. American Prohibition, World War I, and the Irish War of Independence further suppressed demand. Irish whiskey kept declining past World War II. By the 1970s, only one company was making it and much of the country’s output was consumed in Irish coffees, an American concoction.

Other countries might have packed it in at that point, but not Ireland! After weathering this slump, Irish whiskey came roaring back in the 1980s and ’90s. After the fall of communism, Eastern Europeans were eager to sip anything besides vodka, and once global spirits giant Pernod Ricard acquired the Jameson brand, Irish whiskey’s subtle, smooth flavors became trendy again. In fact, according to the International Wine & Spirit Report, Irish whiskey has been the world’s fastest-growing spirit for each of the last 23 years. On March 17, don’t settle for another pint of Guinness; raise a glass of Irish whiskey and find out what all the fuss is about.